My colleague Wired Reviewers are some of the smartest people I know. Ask a member of the Gear team any question, whether it’s about the quality of the zipper, the feel of the handle, the durability of the material, or whether a shade of blue is actually greener, and they’ll have an informed opinion (and the resources to back it up). So, a few years ago, when my late grandmother gifted me the Our Place Always Pan, I was a little nervous. WIRED contributor Joe Ray gave it a 3 out of 10.
But I loved my grandmother, who was so excited to get me something trendy and useful, and the pan looked great. So I cooked on it. I’ve cooked 99 percent of my meals on it since then.
Our place listens to customer and reviewer feedback. Ray wasn’t the only person on the internet who had an issue with the first iteration of Always Pan. The version I received, which is on sale now, is the modified Our Place Always Pan 2.0. It is available in three sizes. I have always used the standard size of 10.5 inches. And I love it to pieces.
Photo: Lauren Strampe
Second chance
The negative feedback on the first iteration of the pan was valid. It had quality control issues, such as an uneven surface on the bottom, inconsistent cooking surfaces from pan to pan, and inconsistent paint jobs. It was also not oven safe. But I’m happy to report that in my experience with two separate models of the Always Pan 2.0 (the one I received as a gift and one I called in to compare), this pan is now nearly perfect. And that’s before you factor in any of the countless accessories available to complement it. They’re available in a range of colours, and each pan includes a lid, a steaming basket (which can be used as a strainer) and a nesting spoon.
I reached out to the company to find out what changed from the original pan to the Always Pan 2.0. The newest pan has improved nonstick performance, better stain resistance, and an induction-friendly, oven-safe design. The model also got some changes, such as a wider assist handle and recline improvements. The company hasn’t officially addressed the convex cooking surfaces or chipping coating that Joe Ray encountered, but my cooking surfaces (on two pans) were fine, and the coating on both pans looks great (even up close).
Photo: Lauren Strampe